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卡布其諾餅乾



材料:

奶油80公克
糖粉100公克
蛋白140公克
杏仁粉180公克
低筋麵粉350公克
可可粉6公克
咖啡醬香料5公克
蛋黃液適量

作法:

 1.將軟化的奶油、過篩的糖粉一起放入容器內,用打蛋器打至鬆發。
 2.蛋白打散成蛋液後,分2~3次慢慢加入作法1中拌勻。
 3.繼續加入過篩的低筋麵粉、杏仁粉於作法2中攪拌均勻,即為原味麵糰。
 4.將原味麵糰分切成2份,取其中1份加入可可粉、咖啡醬香料拌勻成咖啡色的麵糰。
 5.再將2種口味的麵糰用桿麵棍桿成約0.5公分的薄片狀,再依序壓入自己喜歡的模型容器內相疊一起,表面再抹上蛋黃液後排入烤盤中,以上火160℃、下火120℃烤約20分鐘即可。

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【材 料】

A.蛋4顆
 蛋黃2顆
 冰糖100g
 奶粉50g
 水3杯
 鹽少許
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【做 法】

1材料A的蛋與蛋黃打散成蛋液備用。
2將材料B放入鍋中煮至成淡咖啡色的焦糖水時,迅速倒入準備好的模型內,待涼備用。
3熱一鍋,先倒入1杯水及30g的冰糖以小火煮至全部融化時,倒入奶粉拌勻,沖入作法1的蛋液拌勻,最後倒入剩下的2杯水攪拌均勻後,慢慢倒入作法2的容模型中,待稍涼放入冰箱冷藏約30分鐘即可。